I've heard a lot about this method of cooking chicken on a grill, but have yet to try it. We compete in KCBS BBQ Cookoffs and have seen these being used. Am I a fool for not trying it, at least in my back yard? I can envision all types of herbs, spices and flavors being used.

Beer Can chicken is great. you dont have to use beer. You can use any flavor of juice or soda. The liquid basically keeps the chicken moist while slow cooking it. It's sort of like turning a grill into a mini water smoker.

Of course any reason to drink beer is a good recipe

Beer can chicken is tasty indeed. I've been making it for a couple of years over gas, charcoal kettle and over an open fire always with good results. Our Scout troop made it on the last Camporee (no beer cans, soft drink only) and in the weeks following a number of parents were commenting how good it was after the boys tried it out at home. It seemed to go over better than the "hot rock in the cavity chicken" from last year. A bit less organic tasting. We dried the birds, coated them with olive oil and kosher salt inserted the 1/3 full can and cooked them over a bed of coals uncovered for 1 1/2 hr. Everyone ate well and the leaders got the added benefit of sauteed chicken livers in a dutch oven since none of the boys would try them.
At home I prefer to use wine or beer though as it adds to the flavor

I have been making beer-can chicken for several years. A half-empty can of beer or other beverage is inserted into the body cavity after thoroughly rubbing the inside and outside with an appropriate spice mixture. The beer can and the the two chicken legs make a tripod to stabilize the bird. In my case, I stabilize the BBQ temperature, with the lid closed, at 350 degrees. After two and one-half hours the chicken is fall-off-the-bone tender. You can now buy beer-can holders to give even greater stability. Good luck!!

Looks like everyone has pretty much summed it up. One thing different I do is to fill the beer can with chopped onion, parsley, and garlic. I also cook at a little lower temperature, usually around 300 -325. Obviously, this adds to your cooking time so keep that in mind. Hope all of this has helped.

Hello all,

I was shopping for something to grill last night at my local Wal-Mart and I came across some beer can holders for $2.88. Pretty cheap for those whose Drunkin Chickens keep falling over drunk. I do not have a problem since I purchase only the chickens that can hold their liquor.

By the way, in Louisiana we have call it Drunken Chicken for the last 15 years.

oillogger

I know this is an old topic and wasn't sure wher to add this gadget but I figured this was as appropriate place as any.

Here's something to hold two at once.

Bill B

Thanks for reviving this one and the heads up Bill. I've been wanting to do this recipe and was also getting ready to buy a injector too. For $16.85 delivered I couldn't resist Thanks!

The best place to get an injector is your local feed store. Buy a large one. Try grinding up real well your favorite seasonings in a blender or a coffee grinder. Then mix about 4 tablespoons with 2 sticks of melted butter. Use real butter and not that fake stuff. Inject the solution into your Drunkin' Chicken to be. The larger the needle the better to prevent clogging from the homemade mixture.

Always glad to help. Let us know how the chicken turns out.

ok i am in need of help ASAP.

I have my chicken sitting out getting to Room Temp. now here is my question. should I set it directly on the grill or should I put it in a aluminum drip pan?

I am planning on putting it in a drip pan unless its not recommended.


to drip pan or not to drip pan that is the question.

thanks
-=Jason=-

"should I set it directly on the grill or should I put it in a aluminum drip pan?" Drip Pan

"I am planning on putting it in a drip pan unless its not recommended." Drip Pan

"to drip pan or not to drip pan that is the question." Drip Pan



Mike

thanks thats what I was thinking, less mess, easier to clean up andI can use the drippings and baste the bird as it cooks.

I have taken 2 photos so far and there will be more to come.

-=Jason=-

Edit:
ok so im 1 hour into cooking and its smells wonderful I checked the bird at 40 mins and it looked like it needed at least another 1 or so. I have my temp right at 290 I turned it up just a week bit and its been another 20 mins so im gonna go check and see what the temp is now.

Edit: temp is just above 300 i'd say 310 or so my hood thermometer says.

??????????????????????????? Where?
Mike

ok ok, sorry for the delay.

ask and you shall receive.
Click to view attachmentClick to view attachment
here are a couple teasers more can be found here in my own thread.


-=Jason=-

Cuskit,

I take it your in favor of the drip pan

Could not using a drip pan result in crispyer chicken?

I have yet to try so have no actual exp. results.

up in the air over 1st 4lb. chickens cook on new grill
probably gonna try rotisserie, beer can 2nd time
what size chickens usually used?

my chicken was just over 5 lbs

-=jason=-

Hello All,
I am new to the forums and this is my first post. I recently purchased an Jenn-Air grill. I'm still getting used to it and starting to like more. This weekend I tried making Beer Canchicken for the first time. All came out pretty good but I would still like it better. The question I have is this. Should all of the liquid be consumed from the beer can? I used a mixture of beer and barbeque sauce with the can just over half full at the start. At the finish, the can ws close to 3/4 full. I was under the impression that at least most of the liquid would be gone. I used the 2 outside burners on Med. and kept a temp of around 350°. Do I need to do anything more? The chicken was pretty moist and the skin was brown and crispy from the rub I put on it but I think it should have been a little more moist. I cooked until the thigh was about 180° and I don't think it could have come off the grill any earlier.

I also tried a beer can chicken for the first time last night! My temp was more in the 400 range and I hit 180 in the thigh after a little more than an hour with a 4 lb bird. The beer with some excess rub that I added was still all in the "can". The rub (inside, outside and under the skin) was a mixture of essence and some brown sugar. I used mesquite smoke (chips soaked in beer for 2 hours) during the initial 20 minutes of the cook. The bird was moist but the skin was almost too crispy - kind of blackened - but very tasty! I guess this could be from the brown sugar in the rub or maybe my temperature was too high? All in all, I was very happy with the results - as good or better than the 5-star rub rotisserie chicken I did the weekend before.

I just tried one yesterday (in my reply on the CharBroil Red thread) on a BBQ Grillware beer can roaster I picked up on closeout two years ago. I also was surprised that the wine I filled in the holder had not evaporated. In my case the roaster has a short cup about the height of 1/2 beer can. In that you place this cone shaped insert that has holes on the upper side that goes into the chicken cavity to hold it. I think the holes might help to spread heat to the interior.

I filled the lower "cup" with a red wine I had left over. But it was still full when I got done after a slow 3 hr roast in the gas grill. I thought for sure it would be mostly gone. The only thing I can figure out is that is may have "re-filled" with the grease that was being released from the chicken. I had already thrown out the cup contents before I thought about it.

Next time I'll watch it closer and try to figure out what is happening. I also need to get a good metal oven thermometer. I did not find one while I was "roasting" yesterday so I had to do it by feel and tried to error on the slow side.. I used the probe type thermometer towards the end to insure the bird was "up to temp".

I'm glad I saw your post as in reading this thread I noticed that 2 bird holder. That way I can do up to three birds and keep everyone happy - or at least try.

Hi all,

I saw this threat and thought I would stick a comment on. I LOVE beer can chicken. It's the best chicken I have ever had..specially when you add some smoke. I was honestly a little concerned of the safety of the ink on the can during that high heat...i did some lookin around and I got this thing..its called a poultry pal. it actually works out well cause you could use whatever liquid you like in the container (as if any of us would rather have something other than beer!). I sometimes put peppers and garlic in my liquid along with a few sprigs of rosemary. also, this thing has a pretty wide base, so you never have to worry about your drunken chicken falling over on the grill..and it catches your drippings. I sound like an infomercial..lol. I swear I do not own the company...just think its a good product. It's good stuff!

Poultry Pal

rhitechie,
Nice link! Probably one of the best "beer cans" I've ever seen!

Mike

170F would have been enough, and let it rest for 10 minutes.

Hike